No

Dead crabs produce large amounts of histamine in their bodies. A person can develop histamine poisoning by consuming dead crabs. Because histamine is an allergic poison, it can also be described as allergic food poisoning. Don't think it doesn't matter if you eat just a little bit of dead crab meat.

People who are allergic to histamine can have a reaction to even one bite. For example, symptoms such as flushed cheeks, flushed skin and conjunctival congestion on the chest as well as the whole body, as well as headache, dizziness, tightness in the chest, generalized weakness and irritability can appear within 10 minutes to three hours of eating dead crabs.

Another important cause of poisoning in dead crabs is bacterial infection. Once a crab dies, bacteria inside and outside the body multiply, breaking down the crab meat and producing toxins. Relatively speaking, the risk of bacterial infection is higher, and people are more likely to develop bacterial infections after eating them.

Expanded:

Common seawater crabs include pike crabs, snow crabs, and green crabs, of which snow crabs basically die off the water after being captured, and pike crabs can be farmed in captivity. Pike crabs, snow crabs intake of food quality and growth environment is relatively good, after death can be eaten, picking to choose fresh: back shell is greenish-black, with luster, umbilical cord full, belly white freshness is higher.

The green crab lives in shallow coastal waters and estuarine mud and sandy bottoms, carnivorous, and sometimes feeds on decaying small animals. Once dead, green crab gastrointestinal tract may have toxins and spread to the muscle, so dead green crab should not be eaten. It is best to put green crabs in clean, lightly salted water for temporary purification after purchase to help clean the crab's digestive organs.

Baidu Encyclopedia - Crabs

People's Daily Online - Why Dead Crabs Should Not Be Eaten